Tongue and cauliflower soup is quick and easy to prepare. The dish is harmonious and satisfying. Step by step recipe with photo and video recipe.
Fresh or frozen cauliflower can be used to make soups all year round. The suggested recipe for the first course is similar to other vegetable soups. It is based on meat broth. It turns out to be light and ideal for those who follow the figure and count the calories consumed. Boiled vegetables can be left as they are, or whipped with a blender to make a puree or cream soup. The second option is suitable for those who do not like cauliflower, because in a homogeneous mass, the vegetable will not have a pronounced taste. After all, cauliflower is very healthy and must be consumed. It is low in calories and contains a bunch of vitamins and minerals: vitamins C, K, group B, potassium, magnesium, iron, copper, zinc, calcium, manganese, fluorine, carotene.
To diversify the soup that is familiar to everyone, instead of meat in this recipe, I used pork tongue. It is on it that the aromatic broth is cooked. As a result, the soup turns out to be bright and has a rich taste. It is also less fatty than broth soup. At the same time, the food is rich and nutritious. If desired, the meal can be supplemented with other products. I only got by with potatoes, although beans, carrots, tomatoes, bell peppers and other familiar vegetables are perfect here. Also, cereals will be appropriate here: rice, buckwheat, millet or pasta.
- Caloric content per 100 g - 85 kcal.
- Servings - 4
- Cooking time - 40 minutes, plus 2 hours for boiling the tongue
Ingredients:
- Pork tongue - 1 pc.
- Allspice peas - 2 pcs.
- Potatoes - 2 pcs.
- Greens (any) - several branches
- Cauliflower - 0.5 heads of cabbage
- Bay leaf - 2 pcs.
- Ground black pepper - a pinch
- Salt - 1 tsp
Step-by-step preparation of soup with tongue and cauliflower, recipe with photo:
1. Wash your tongue, scrape off the skin and put it in a saucepan.
2. Fill it with water and leave it for half an hour to soak. Then rinse it again with running water, peel the skin and fill it with clean water.
3. Bring it to a boil, remove the formed foam, screw the temperature to a minimum and cook for 2 hours.
4. Pierce the tongue with a knife, if it enters easily, then the offal is ready. Remove it from the broth, place it in ice water and remove the skin.
5. Cool it a little so as not to burn yourself and cut into arbitrary pieces.
6. By this time, wash the cauliflower and cut into florets. Peel the potatoes, wash and cut into cubes.
7. Return the chopped tongue to the broth.
8. Add cauliflower and potatoes. Put bay leaf, allspice and peppercorns, salt and pepper.
9. Boil, reduce the temperature to the lowest setting, cover the pot and cook the soup until the vegetables are tender. At the end of cooking, add your favorite herbs: dill, parsley, cilantro … Boil the soup for 1-2 minutes and remove the pan from heat. Serve the finished soup with tongue and cauliflower after cooking. If desired, add a spoonful of sour cream to a plate or put some croutons.
See also the video recipe on how to make cauliflower soup.
